Curry noodle bowls are a vegan main dish made with coconut milk and Thai red curry paste in just one pot!
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It’s getting chilly outside which means that comforting and nourishing meals are on the menu. Lately I’ve been loving noodle bowls because they are so easy to throw together. And who doesn’t love a bit of pasta?
This recipe is inspired by Thai cuisine because it uses Thai curry paste, but it is definitely not an authentic dish. What you get is a cozy, warming and flavorful noodle bowl with Thai flavors.
I think you’ll love this recipe because it’s
- Vegan
- Made in one pot
- Flavorful
- Veggie-packed
- Ready in 30 minutes
It checks all the boxes for an easy vegetarian dinner! Like my almond butter stir fry and cold peanut noodle salad, this dish is filled with savory flavors thanks to a few pantry staples.
Main ingredients
Noodles: I like to use soba noodles in this recipe because they have a strong, nutty flavor. For a more neutral option try ramen noodles, lo mein (not usually vegan) or udon noodles.
Any kind of stir-fry noodle would work well in this recipe. Rice noodles are a good gluten-free option.
Thai red curry paste: This combination of lemongrass, shallots, red chilies and lime contribute to the base flavor of this dish. I use Thai Kitchen brand because it is vegan.
Some curry pastes have seafood in them, so if you’re vegetarian you’ll want to check the ingredients first. You can find red curry paste in the International foods section at most grocery stores.
Coconut milk: Canned full fat coconut milk makes the curry sauce super creamy. For a lighter option you can use lite coconut milk. Coconut milk beverage does not work here. Choose canned coconut milk, which is usually in the international foods aisle.
Recipe tips
- Stir the noodles occasionally while cooking to prevent them from sticking together.
- Keep leftovers refrigerated in a closed container for 3-4 days.
- The noodles will soak up liquid as they sit. When reheating, add a splash of broth or coconut milk to make the dish creamy again.
- I recommend using reduced sodium vegetable broth and soy sauce so that you can adjust salt to your preference instead of starting with a very salty base.
Toppings and serving ideas
I love adding baked tofu to this recipe for extra protein. You can also add edamame or your preferred protein to round out the dish.
Don’t skip on the toppings! Add lime wedges and chopped cilantro to each dish for tangy flavor. You can even add finely shredded purple cabbage for a crisp texture.
Looking for more weeknight dinners? You might like these:
- Coconut Curry Rice Bowls
- Tempeh Teriyaki Stir Fry
- Baked Peanut Tofu
- Peanut Sauce Chickpea Broccoli Bowls
- Baked Sesame Tofu
- 15 Minute Vegan Fried Rice
Enjoy!
One Pot Red Curry Noodle Bowls
Ingredients
- 1 tablespoon sesame oil see note #1
- 1 large whole carrot peeled and sliced into coins
- 1/2 medium green pepper thinly sliced
- 1 small yellow onion finely chopped
- 1/4 teaspoon table salt
- 1 heaping tablespoon fresh grated ginger
- 2 cloves garlic minced
- 3 tablespoons Thai red curry paste
- 1 teaspoon white sugar
- 15 ounce can of coconut milk see note #3
- 3 cups reduced sodium vegetable broth see note #2
- 2 tablespoons reduced sodium soy sauce
- 8 ounces soba noodles see note #4
- 2 cups broccoli florets ~one medium crown of broccoli
- 1/4 cup chopped cilantro for topping
- 1/4 cup sliced green onion for topping
- lime wedges for serving
Instructions
- Heat a dutch oven or 6 quart pot over medium-high heat. Add sesame oil. Once hot, add carrot coins, green pepper and onion and sprinkle with 1/4 teaspoon salt. Sauté until softened, about 6-8 minutes.
- Add ginger and garlic and sauté until golden and aromatic. Stir in curry paste and sugar and cook for another 30 seconds, stirring frequently to prevent burning.
- Add coconut milk, vegetable broth and soy sauce. Bring to a boil over high heat. Once boiling, stir in the noodles and broccoli florets. Stir the noodles to prevent them from sticking together. Cook over high heat until noodles and broccoli are cooked through. Cook time differs based on the brand of noodle you're using.
- Serve topped with fresh chopped cilantro, sliced green onions and baked tofu (optional). Serve with lime wedges.
Video
Notes
- Sesame oil: A neutral oil, such as canola or vegetable oil, can be used as needed.
- Vegetable broth: I recommend using reduced sodium broth and soy sauce so that saltiness can be adjusted to taste.
- Coconut milk: Full-fat coconut milk works best, but lite coconut milk can also be used. Not to be confused with coconut milk beverage.
- Soba noodles: These give a nutty, bold flavor. For a more neutral option, try ramen, lo mein or udon noodles. Cook time varies based on brand.
- Leftovers: Store leftovers in a refrigerated container for 3-4 days. Add a splash of coconut milk or broth before reheating.
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